ls591101 2009-2-18 23:41
型男厨房----腊味合蒸[9P]
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[font=宋体][size=4][color=blue]烹制方法（三人份）
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材料：腊五花肉(150克)、腊鸭腿(1只)、腊鲤鱼(150克)、清鸡汤(半杯)、指天椒(3只)i0R)i
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调料：油(1汤匙)、白糖(1/2汤匙)hib XT
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[font=宋体][size=4][color=blue]1 洗净腊肉、腊鸡腿和腊鱼放入锅内，加盖大火隔水清蒸15分钟，取出摊凉备用；指天椒洗净，切成圈状。[/color][/size][/font]
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[font=宋体][size=4][color=blue]2 先将腊鸭腿斩成条状，腊肉也斩成大小均一的条状。[/color][/size][/font]
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[font=宋体][size=4][color=blue]3 去掉腊鲤鱼的鱼鳞，剔去鱼腹中的鱼刺，也切成大小均一的条状。[/color][/size][/font]
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[font=宋体][size=4][color=blue]4 取一深碗，将腊肉、腊鸭腿和腊鲤鱼分别皮朝下，整齐地排放于碗内，用手稍压紧实。[/color][/size][/font] -v0v0b'H7|(u;[f1J4v
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[font=宋体][size=4][color=blue]5 加入1汤匙油和1/2汤匙白糖，淋入半杯清鸡汤。[/color][/size][/font]
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[font=宋体][size=4][color=blue]6 烧开锅内的水，放入盛腊味的碗，加盖大火隔水清蒸20分钟。[/color][/size][/font]
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[font=宋体][size=4][color=blue]7 取出腊味，先倒出碗内的鸡汤，然后倒扣于碟中。[/color][/size][/font]7}.o5BA-UX ^M ~
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[font=宋体][size=4][color=blue]8 将指天椒圈摆于碟边作点缀，淋入鸡汤，即可上桌。[/color][/size][/font] #o z
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厨神贴士
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1、腊鲤鱼味道偏咸，因此做腊味合蒸时，不宜再放盐调味，以免成菜过咸发苦。+~SPaj:q |8O4w8y
2、做腊味合蒸前，要将腊鲤鱼的骨刺去除，可避免吃时鱼刺卡喉。
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3、应选较瘦的腊五花肉，可避免成菜过于油腻，而难入口。
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4、腊味合蒸上桌后，要趁热吃完，不然猪油变冷会凝固，吃起来会很肥腻。(do&L;m9|:MV1E{ t5Q
5、用鸡汤或高汤来蒸腊味，可使腊味更加鲜美入味，汤汁也更香浓。
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